Table 4.
Analysis of the amino acid composition of each component.
| Amino Acid | Fr.A2 | Fr.B1 |
|---|---|---|
| Molar Percentage (%) | Molar Percentage (%) | |
| Arg | 10.30 ± 0.30 | 8.14 ± 0.30 |
| His | 9.59 ± 0.40 | 7.89 ± 0.20 |
| Lys | 8.24 ± 0.20 | 9.04 ± 0.30 |
| Phe | 3.50 ± 0.20 | 4.42 ± 0.30 |
| Tyr | 2.22 ± 0.20 | 1.37 ± 0.10 |
| Leu | 6.03 ± 0.30 | 9.69 ± 0.40 |
| Ile | 5.62 ± 0.40 | 7.37 ± 0.20 |
| Val | 4.91 ± 0.10 | 7.43 ± 0.20 |
| Met | 6.54 ± 0.10 | 9.57 ± 0.20 |
| Pro | 12.72 ± 0.30 | 8.43 ± 0.30 |
| Ser | 6.32 ± 0.20 | 5.78 ± 0.30 |
| Thr | 6.06 ± 0.10 | 5.93 ± 0.30 |
| Glu | 5.99 ± 0.10 | 4.17 ± 0.30 |
| Gly | 6.60 ± 0.10 | 3.09 ± 0.50 |
| Ala | 5.37 ± 0.40 | 7.69 ± 0.10 |
| Hydrophobic amino acids (%) | 51.29 | 57.69 |
| Alkaline amino acids (%) | 28.13 | 25.07 |